This is the cake I made for myself. I plan to take it to work & share it with my co-workers. It'll be like 3rd grade all over again. If I feel so-inclined, I might pick up a package of Ninja Turtle napkins and a "Happy 8th Birthday!!!!!" card at Party City, too.

Since I'm a professional now, I guess I can stop buying grocery store cakes and continue to make my own.

This cake is a 2-layer yellow cake. The icing is a buttercream-cream cheese hybrid. I had a piece for breakfast this morning. It tastes pretty good.

In a medium bowl or large measuring cup, lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and Mix on low speed until the butter pieces are pea-sized. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate. Increase the mixer speed to medium and beat for about 2 minutes to aerate. Scrape down the sides of the bowl.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Leave the cake in the pan to cool for about 10 minutes. Next, invert the caks onto a wire rack. Cool completely before frosting.

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About Me

Nikki Miller-Ka is a professional food blogger and food critic based in North Carolina. She writes and bites about local and regional restaurant trends, solo travel and develops original seasonal recipes here on Nik Snacks.
In addition, she is the food editor at Triad City Beat newspaper, the Casual Dining columnist in the Greensboro News & Record and tour guide for Taste Carolina Gourmet Food Tours.
Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker.